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Ingredients25 m servings 190 cals
Original recipe yields 4 servings
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Brush the lighter sides of the toast with olive oil. Place the toast pieces onto the prepared baking sheet with oiled sides down.
- Spoon leftover creamed spinach onto the toast slices, spreading the spinach all the way to the edges. Top each with a sprinkle of Parmigiano-Reggiano cheese.
- Bake in the preheated oven for 10 minutes. Turn on the oven's broiler and broil spinach toasts until the cheese is lightly browned, about 2 more minutes.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 190 calories; 10 g fat; 20.5 g carbohydrates; 5 g protein; 27 mg cholesterol; 702 mg sodium. Full nutrition
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